Preparation

Stir together all sauce ingredients.

·Buttercream can be made 1 week ahead and chilled, covered, or 1 month ahead and frozen. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.
·If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites.

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Reviews

I made this recipe as-is, except for the jalapeno. I omitted that and substituted about 1/2 teaspoon cayenne pepper. This made for a very spicy sauce, but that's what my family loves. It was delicious! I served it with Baltimore Crab Cakes that I made using leftover grilled salmon instead of crab meat. We'll definitely be having this again and again!

We made this to eat with crab cakes, but it was so good, we put it all over our potatoes, as well. At the end of dinner, my husband and daugther were fighting over who got the last of it. It was awesome.

I've been looking forever for a tartar sauce that I could love and this is it! Will still be making this when I'm 80 if I'm lucky. Really good.

Fabulous recipe... Really addeded something special to the crab cakes. I didn't vary from the recipe, the flavors all blended together beautifully. Not too hot either. Would definately make it again....

My husband is a big tartar sauce fan, and he said this was the best tartar sauce ever! Especially if you like Mexican flavors (lime and cilantro), you'll love this. I didn't have capers on hand, and I'll try them next time, but it was terrific without them.

This was a welcome change from the usual tartar sauce. I served it with my fried catfish last night, and think it would be appropriate with just about any fish or seafood calling for a side of tartar sauce. I halved the recipe (cooking just for two) and there's plenty left over. I doubled the amount of lime juice called for. Note: I had to use reduced fat mayonnaise which is all I had, and I'm sure it would be even better with the "real thing."